Pin it
This vibrant Zesty Chicken Enchilada Pasta Salad combines the bold flavors of Mexican enchiladas with the convenience of pasta salad. Perfect for potlucks, meal prep, or a refreshing dinner on warm evenings, this dish delivers all the satisfaction of enchiladas without the rolling and baking.
I first created this recipe when looking for something to bring to a neighborhood cookout that wouldn't wilt in the summer heat. The combination of pasta with enchilada flavors was such a hit that friends still request it whenever we gather outdoors.
Ingredients
- Chicken breasts: provides lean protein and soaks up the taco seasoning beautifully
- Taco seasoning: creates that authentic Mexican flavor profile without measuring multiple spices
- Olive oil: helps brown the chicken and carries flavor
- Red enchilada sauce: forms the base of our dressing with its rich smoky flavor
- Sour cream: adds creaminess and balances the heat of the enchilada sauce
- Lime juice: brightens all the flavors and cuts through the richness
- Pasta: choose a shape that catches sauce well like rotini or bowties
- Black beans: add protein and hearty texture
- Yellow corn: provides sweet pops of flavor and color
- Red onion: adds a sharp bite that mellows as it sits in the dressing
- Jalapeño: brings customizable heat; look for firm peppers with smooth skin
- Black olives: offer briny contrast to the creamy dressing
- Fresh cilantro: provides the perfect finishing touch with its citrusy herbal notes
How To Make Zesty Chicken Enchilada Pasta Salad
- Season the chicken:
- Remove chicken breasts from packaging and pat them completely dry with paper towels. This ensures the seasoning adheres properly and helps achieve better browning. Coat all sides generously with taco seasoning, pressing it into the meat.
- Cook the chicken:
- Heat olive oil in a large nonstick skillet over medium high heat until it begins to shimmer but not smoke. Place the seasoned chicken breasts in the pan without crowding and cook undisturbed for 5 to 7 minutes until a golden crust forms. Flip and cook the other side until the internal temperature reaches 165°F. The chicken should have a beautiful seasoned crust.
- Prepare the chicken:
- Remove the cooked chicken from the pan and let it rest for 10 minutes. This resting period allows the juices to redistribute throughout the meat for maximum flavor and tenderness. After resting, chop the chicken into half inch cubes.
- Create the dressing:
- In a large bowl, combine the enchilada sauce, sour cream, and freshly squeezed lime juice. Whisk thoroughly until the mixture becomes smooth and uniform in color. This creates a creamy, tangy dressing that will coat every component of the salad.
- Combine all ingredients:
- Add the cubed chicken, cooked pasta, drained black beans, corn, diced red onion, chopped jalapeño, and olives if using to the bowl with the prepared dressing. Gently fold all ingredients together until everything is evenly coated with the enchilada cream sauce.
- Finish and chill:
- Sprinkle the fresh chopped cilantro over the top of the salad. Cover the bowl and refrigerate for at least one hour to allow the flavors to meld together and the pasta to absorb some of the dressing. This chilling time is essential for the best flavor development.
Pin it
The enchilada sauce is truly the heart of this recipe. I discovered that using a high quality sauce makes all the difference in the final flavor. My family particularly enjoys this dish during our backyard gatherings where the colorful presentation always catches everyone's eye before they even taste it.
Make It Your Own
This recipe welcomes customization based on your preferences and what you have on hand. For a vegetarian version, simply omit the chicken and double the beans for protein. You can also swap in pinto beans or kidney beans if black beans aren't your favorite.
The heat level is entirely adjustable. For a milder version, remove the jalapeño seeds and membranes or omit it entirely. For those who enjoy more spice, add a dash of hot sauce to the dressing or include some diced poblano peppers for complex heat.
Pin it
Storage and Serving Tips
This pasta salad keeps beautifully in an airtight container in the refrigerator for up to 4 days. The flavors actually improve after a day or two as they continue to meld together. If the salad seems dry after storage, simply stir in a small amount of additional enchilada sauce or a splash of olive oil to refresh it.
For serving, I love to set out optional toppings like extra cheese, avocado slices, or crushed tortilla chips for people to customize their portions. This creates an interactive experience and lets everyone adjust to their taste preferences.
For a complete meal, serve alongside grilled corn on the cob or a simple green salad with a lime vinaigrette. The bright, fresh flavors complement the rich, creamy pasta salad perfectly.
Frequently Asked Questions
- → How do I ensure the chicken stays juicy?
Cook the chicken over medium-high heat until it reaches an internal temperature of 165°F, then let it rest for 10 minutes before chopping to retain its juices.
- → Can I use a different type of pasta?
Yes, you can substitute with any pasta shape, such as penne, rotini, or farfalle, to suit your preference.
- → Can I make this dish ahead of time?
Absolutely! This dish tastes even better after chilling in the refrigerator for a few hours, allowing the flavors to meld together.
- → What can I use instead of sour cream?
You can substitute sour cream with Greek yogurt for a tangier flavor or a dairy-free alternative if you prefer.
- → Is this dish spicy?
The spiciness depends on the amount of jalapeño and taco seasoning you use. Adjust to match your heat preference.